Cook the Book: Crabmeat, Corn and Cumin Salad in Endive Spears

Cook the Book
Michele Humes
Published: Last Updated:
Cook the Book: Crabmeat, Corn and Cumin Salad in Endive Spears

Whole endive leaves make beautiful, edible canape cups, and come into peak season just in time for the holidays. In this week's Cook the Book selection, The Bon Appétit Fast Easy Fresh Cookbook, the leaves are filled with a cumin-flavored mixture of lump crabmeat and corn kernels.

  • Yield:10 servings

Ingredients

  • 6 ounces fresh lump crabmeat, picked over, well drained
  • 1/2 cup frozen corn kernels, thawed, drained
  • 1/4 cup finely chopped red onion
  • 1/4 cup mayonnaise
  • 4 teaspoons mixed chopped fresh herbs (such as tarragon and parsley)
  • 1 tablespoon thawed orange juice concentrate
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely grated lemon peel
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 2 heads Belgian endive, separated into spears

Directions

  1. 1.

    Mix first 10 ingredients in medium bowl. Season to taste with salt and pepper. Cover and chill at least 4 hours and up to 1 day.

  2. 2.

    Drain salad and place 1 rounded tablespoon in base end of each endive spear. Arrange on platters and serve.

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